Left over Easter Chocolate Quinoa Cookies

Jules wanted to make chocolate cookies tonight and the only chocolate in sight was the half eaten organic Dark chocolate bunny the Easter Bunny left (it was whole when he left it!). We also did not have any eggs, but the black chia seeds worked perfectly!
1. 1 cup brown sugar
2. 1/3 cup pear puree
3. 2tbsp Black Chia Seeds
4. 1tsp Vanilla
5. 1 cup quinoa flour
6. ½ cup white flour
7. 1tsp baking powder
8. 1tsp baking soda
9. 1 cup coconut
10. ½ eaten Organic Dark Chocolate Easter Bunny chopped into chunks (you can also use any flavoured Cocoa Camino chocolate bar if there are no bunnies!)
Preheat oven to 350, soak chia seeds in ¼ cup of water until it resembles an egg consistency (approximately 5 minutes) mix first 4 ingredients. Mix next 4 ingredients in a separate bowl. Combine the 2 mixtures and add coconut. Once everything is mixed together add chopped chocolate bunny and mix together very gently. Scoop tablespoons of dough onto a baking sheet, 1 inch apart. Bake 12 minutes. Let cool and enjoy! This recipe makes a lot of cookies!

ENDIVE SALAD

2-3 heads Endive
3 or 4 Potatoes, boiled, peeled and sliced
2 hard cooked eggs, cut in half lengthwise
Pinch of salt
1/4 tsp. pepper
1 tbsp fresh Dill
1 clove garlic, minced
Juice of 1 lemon
1/4 c. olive oil
Wash endive and pat dry with paper towels. Remove tough outer leaves. Cut endive coarsely and place in a salad bowl. Add potato slices and eggs. Season with salt, pepper, oregano and garlic. Squeeze lemon juice over salad and sprinkle with oil. Toss gently and serve

Haricots verts à l'étouffée

1 pound Green Beans
2 good sized Shallots, peeled and roughly chopped
2 tablespoons Butter
salt (French Sea Salt or another finishing salt will give a superior taste)
freshly ground Black Pepper
Melt the butter in a sturdy skillet on low medium heat. Add the shallots and the beans and cover the skillet tightly.
Cook, stirring occasionally, for 20 to 30 minutes, or until the beans are cooked as you like them.
Season to taste with salt and pepper.
Makes 6 servings.

Blue Cheese Spinach Gnocchi

Serves 6
600g floury Potatoes, peeled and cut into pieces
350g Spinach, trimmed and washed
150g Flour, plus extra for dusting
1 Egg yolk
Sea Salt
freshly ground Black Pepper
75g Butter
100g Bleu d’Élizabeth Cheese
a bunch of Basil

Place the potatoes in a saucepan of boiling water and simmer for 20 minutes. Drain, return to the pan over a low heat and, shaking the pan, allow the excess moisture to steam off. Mash the potatoes until smooth.
Cook the spinach in a large pan over a medium heat with no added moisture, mixing constantly until wilted and soft. When cooked, place in a clean kitchen cloth. Gather the corners together and twist tightly to squeeze out every last drop of moisture, then finely chop the spinach.
Place the mashed potatoes, spinach, flour, egg yolk and seasoning in a large bowl and mix until evenly blended and a soft pliable dough forms. Dust your hands -and a board or tray with flour. Take small nuggets of the dough, roll it into balls and place them on the board. You should end up with about 60. Using a fork, gently flatten each ball, allowing the tines of the fork to make indentations across the top.
Heat a large pan of water just to boiling point then reduce the heat. To the simmering water add just enough gnocchi so that they have room to roam around, and cook for 2 minutes or until they rise to the surface. Remove and drain well, and cook the next batch.
Heat the oven to 180°C/gas 4. Lightly butter a large low-sided ovenproof dish.
Place a layer of the cooked gnocchi in the dish, then crumble in some of the blue cheese. Continue to layer the gnocchi and cheese, adding seasoning and the remaining butter cut up into little pieces as you go. Cook until golden and bubbling: about 10 minutes. Scatter torn basil leaves over the top and serve.